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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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On cool days, which we get plenty of here, I like to get out my slow cooker and make up a batch of this comforting stew. Trying to appeal to 10 picky eaters in our large household is not too easy, but with this recipe, everyone asks for seconds. -Barb Smith, Regina, Saskatchewan Ingredients:
1-1/2 pounds beef stew meat, cut into 1-inch pieces |
1 medium onion, chopped |
2 tablespoons canola oil |
4 cups water |
1 can (15 ounces) tomato sauce |
5 medium carrots, cut into 1/2-inch pieces |
1 celery rib, thinly sliced |
2 teaspoons salt |
1/2 teaspoon dried oregano |
1/2 teaspoon paprika |
1/4 teaspoon pepper |
2 cups fresh or frozen green beans, thawed |
2 cups fresh or frozen corn, thawed |
3/4 cup medium pearl barley |
Directions:
1. In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.
2. Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6-8 servings.
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